What’s the Project? Calling all pumpkin lovers-these easy vanilla pumpkin cupcakes are super simple to make and will give you that taste of pumpkin that you love. Add a little spice and a yummy buttercream frosting to the top and you’ve got a perfect pumpkin cupcake recipe.
I just keep saying it, but I will say it again! Fall means baking!
And for a lot of you, I know that Fall baking means pumpkin. Pumpkin everything because it’s just the perfect Autumn flavor (and boy does it make the house smell good when you bake it doesn’t it?!)
These easy Vanilla Pumpkin Cupcakes are a very subtle pumpkin-y flavor that is perfect for just about anyone, no matter how big of a pumpkin lover they are.
Plus, they look kind of festive for Fall don’t they? They are a vanilla cupcake with a subtle taste of pumpkin, topped with vanilla buttercream and a sprinkle of cinnamon.
Vanilla Pumpkin Cupcakes Recipe:
Easy Vanilla Pumpkin Cupcakes
Ingredients
- 1 white cake mix
- 1 can pumpkin 15 oz (Please note, this is a very subtle pumpkin taste. If you are a pumpkin lover you might want to add more.)
- 1 vanilla instant pudding mix
- 1/2 C flour
- 4 eggs
- 1 C sour cream
- 1 C vegetable oil
- 1/2 C water
- 1 tsp vanilla
- cinnamon to sprinkle on top
Instructions
Instructions:
- Preheat oven to 350 degrees.
- Combine all ingredients except cinnamon and mix thoroughly with an electric mixer.
- Spoon batter into lined muffin tins.
- Bake for 18 minutes. (Give or take 1-2 minutes. I bake mine for exactly 18 minutes but your oven may be slightly different. Cupcakes should just spring back when touched.)
- Allow pumpkin cupcakes to cool. Frost and sprinkle with cinnamon.
Vanilla Buttercream Frosting Recipe:
Ingredients:
- about 6 C powdered sugar
- 1/2 C milk
- 3 sticks softened butter
- 1 tsp vanilla
- Combine ingredients. If it seems too runny, add a little bit more powdered sugar. Too thick? Add a tiny bit more milk.
- I spoon it all into a ziplock bag, snip off one corner and use that to pipe the frosting on.
- Add a dusting of cinnamon and serve!
- So easy right?! Hope you love these pumpkin cupcakes!
- Calling all pumpkin lovers-these easy vanilla pumpkin cupcakes are super simple to make and will give you that taste of pumpkin that you love. Add a little spice and a yummy buttercream frosting to the top and you’ve got a perfect pumpkin cupcake recipe.
Instructions:
Preheat oven to 350 degrees.
Combine all ingredients except cinnamon and mix thoroughly with an electric mixer.
Spoon batter into lined muffin tins.
Bake for 18 minutes. (Give or take 1-2 minutes. I bake mine for exactly 18 minutes but your oven may be slightly different. Cupcakes should just spring back when touched.)
Allow pumpkin cupcakes to cool. Frost and sprinkle with cinnamon.
Vanilla Buttercream Frosting Recipe:
Ingredients:
- about 6 C powdered sugar
- 1/2 C milk
- 3 sticks softened butter
- 1 tsp vanilla
Combine ingredients. If it seems too runny, add a little bit more powdered sugar. Too thick? Add a tiny bit more milk.
I spoon it all into a ziplock bag, snip off one corner and use that to pipe the frosting on.
Add a dusting of cinnamon and serve!
So easy right?! Hope you love these pumpkin cupcakes!
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Rhonda Edwards says
looks yummy
Megan says
Yuck! I am making these now and the texture is more like custard than cake. You might consider specifying what type of cake and pudding mixes you used, as I suspect that might be my problem.
Amber says
Should be instant pudding. Otherwise it’s pretty straight forward.
Nicole Cook says
Ever made these without the instant pudding mix??
Amber says
Sure-it’s just bonus but they will work fine without it.
Theresa @DearCreatives says
They look yummy. It’s nice to have an easy cupcake recipe. I bet they taste good too! Can’t wait to try your recipes. .
Janis says
what frostingdid you use?
Janis says
nevermind…I’m blind
Jamie says
What size of vanilla pudding mix?
Amber says
I use the larger, but either will do.
Marilyn says
Will try to make them. They look so tasty.
Marilyn
SusanAnn Sheidy says
Amber I have a question? Are using real canned pumpkin or the other kind? I can’t wait to create these cupcakes!!!!!!
Amber says
I used pumpkin but just had a reader email me and say she did it with pumpkin pie filling and loved it, so I would say either!
Nikki H says
These sound perfect! I’ll be trying this recipe in the coming weeks.
Jennie says
I’ve made these. How funny to have almost the exact same recipe. My recipe says add 3 cups of pumpkin. I mixed it up once and bought pie filling by mistake and the whole batch made a b-line to the dumpster. Way to much spice. I have a couple of silicon cup cake pans. I like not having the little papers, but they do get stale faster. So have a tin to store them in. Cooking in silicone, they may take a couple minutes more, but check them at 18 minutes anyway. I’ve used a cream cheese frosting, but yours looks yummy and buttery sweet.
Pat Q says
Want to make these pumpkin cupcakes for school, but I don’t see how many this recipe makes. Do I have to double it for a class of thirty?
Amber says
Sorry, I will add that. It makes 24.
Denise says
These cupcakes look so yummy! I’m excited to give them a try. Do you think they would pair nicely with a Dairy Queen Mini Pumpkin Pie Blizzard? MMMMMM.